Outlet Sous Chef-PLUM LOUNGE
About The Position
Under the direction of the Executive Sous Chef, incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively. Place & check food requisitions in accordance with menus. Handle and follow up all incidents immediately, and report accurately Train staff at lower levels and coach and direct employees to perform kitchen operations. Use correct techniques, procedures, and recipes for preparing and cooking food. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations Maintaining food cost to the parameter given by the company. Check food costs on a daily basis and ensure continuous awareness of monthly food costs. Develop and maintain high standards of hygiene within kitchens. Keeping outlet ahead of HACCP standards Ensure service is fast, fun, friendly, fresh, and focused. Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations. Conduct personal behavior and select, train, coach, counsel, appraise, and retain direct reports who consistently perform actions and behaviors that reinforce the company's mission and values of communication, integrity, fun, respect, accountability, passion, and dedication. Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service. Stays abreast of the current trends and practices within the area of responsibility and communicates pertinent information to management, peers, direct reports, and team members as appropriate. Ensure activities comply with relevant statutory and regulatory requirements, legal demands, and professional and ethical standards. Comply with all internal policies and procedures. Performs other duties as assigned Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively. Place & check food requisitions in accordance with menus. Handle and follow up all incidents immediately, and report accurately Train staff at lower levels and coach and direct employees to perform to Kitchen Operations. Use correct techniques, procedures and recipes for preparing and cooking food. Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations Maintaining food cost to parameter given by the company. Check food cost on a daily basis and ensure continual awareness of monthly food cost. Develop and maintain high standards of hygiene within kitchens. Keeping outlet ahead of HACCP standards Ensure service is fast, fun, friendly, fresh, and focused. Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations. Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication. Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service. Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate. Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards. Comply with all internal policies and procedures. Performs other duties as assigned
Responsibilities
- Supervising the staff and daily operations of the kitchen.
- Ensuring a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.
- Overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
- Placing & check food requisitions in accordance with menus.
- Handling and follow up all incidents immediately, and report accurately
- Training staff at lower levels and coach and direct employees to perform kitchen operations.
- Using correct techniques, procedures, and recipes for preparing and cooking food.
- Applying culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations
- Maintaining food cost to the parameter given by the company.
- Checking food costs on a daily basis and ensure continuous awareness of monthly food costs.
- Developing and maintain high standards of hygiene within kitchens.
- Keeping outlet ahead of HACCP standards
- Ensuring service is fast, fun, friendly, fresh, and focused.
- Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times
- Developing department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
- Demonstrating a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
- Conducting personal behavior and select, train, coach, counsel, appraise, and retain direct reports who consistently perform actions and behaviors that reinforce the company's mission and values of communication, integrity, fun, respect, accountability, passion, and dedication.
- Ensuring appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
- Staying abreast of the current trends and practices within the area of responsibility and communicates pertinent information to management, peers, direct reports, and team members as appropriate.
- Ensuring activities comply with relevant statutory and regulatory requirements, legal demands, and professional and ethical standards.
- Complying with all internal policies and procedures.
- Performing other duties as assigned
Benefits
- Medical
- Dental
- Vision Prescription
- Life
- Accident
- Pet
- Legal
- 401K with match
- Paid Time Off
- Holiday Pay
- Free Meals
- Free Uniforms
- Free Parking
- Discounts at Hard Rock properties around the globe
- All team members are eligible to participate in the discretionary annual bonus program
- Training and Leadership development programs
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
